The steaks are flavorful and delicious on their own! It gets much more amazing when you add the mushroom gravy.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 45 mins |
| Additional Time: | 30 mins |
| Total Time: | 2 hrs 35 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 2 ½ pounds hubbard squash – cut into chunks and seeds removed
- ½ cup firmly packed dark brown sugar
- 3 large eggs
- ½ cup heavy cream
- 1 ½ teaspoons apple pie spice
- ½ teaspoon salt
- 2 tablespoons salted butter, softened
- 1 (9 inch) unbaked pie crust
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
- Arrange squash on the lined baking sheet. Roast in the preheated oven until skin is browned and flesh is tender, about 45 minutes; allow to cool before handling. Remove flesh from squash using a spoon.
- Reduce oven temperature to 375 degrees F (190 degrees C).
- Place 2 cups of squash in a food processor and process until smooth. Add brown sugar, eggs, cream, apple pie spice, salt, and butter; process until smooth.
- Pour squash mixture into pie crust. Bake until filling rises, about 1 hour.
Nutrition Facts
| Calories | 327 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 8 g |
| Sodium | 328 mg |
| Sugars | 14 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Didn’t change a thing on this recipe and it was AWESOME!
Finally! A pie not so sickeningly sweet. I stuck with the cinnamon and vanilla like my grandmom did. I am kind of curious about the flavor of the apple pie spice, next one gets the try. Most pies are just too sweet for me to eat. Has the subtle flavor of molasses by using brown sugar. A shot of bourbon prolly isn’t necessary, but I toss in just for the texture. Thank you!
Very very yummy and the squash is naturally sweet so taste before adding more sugar. Also I added more milk instead of all cream bc I don’t like creamy things. This was very yummy.
I love this pie to death! Easy to raise this squash. I call them, “Frankensquash”.
This is the best “pumpkin” pie I’ve ever had. I’ve used various combinations of cinnamon, ginger, nutmeg, and allspice in lieu of apple pie (or pumpkin pie) spice, and I use whipping cream for “heavy” cream–I put half of a 500 mL container in it and whip the other half to put on top. Note that this recipe actually makes two 9-inch standard-sized pies.
I would not make any changes to this recipe. Its very yummy
Lu
Didn’t need to change a thing! The pie is delicious! I’m making it again for sure!
Best pie! My son asks for it for his birthday. I love Hubbard squash.
This pie was fabulous. I got lots of compliments. Everybody told me there was no point in using a fresh squash instead of canned – that it all tasted the same. This pie changed their minds!
The pie came out excellent.. I used a scant 2 cups of the Blue Hubbard pumpkin( squash) because I bought a giant one , roasted it whole for 2 hours( was about 10 lbs) .. and puréed all and bagged and froze all in 2 cup portions leaving the last portion a couple tablespoons shy of 2 cups..Only changes I made were that I used pumpkin pie spice. Will of course make again and use the purée in bread and soup recipes..
This is an excellent replacement for traditional pumpkin pie. As a matter of fact, I would never make another pumpkin pie after eating this. Everyone loved it and none was left. The only change I made was to add an additional 1/2 cup of dark brown sugar and 3/4 cup of chopped pecans. Delicious!
Great recipient very pleasant surprise it going to be a forsure for years to come
I made six of these for a church function and they were all devoured! Thank you for showing me what to do with these wonderful squash!
I followed the recipe exactly as written except I made my own pie crust and used nutmeg and cinnamon for apple pie mix. This recipe is excellent. I hope my neighbor gives me another Hubbard next year if I can’t figure out a place to grow my own. Loved it.
I wanted a lighter tasting pie, so I used light brown sugar instead of dark. This worked great. I had a huge Blue Hubbard to use so I made a 2 pie batch for Thanksgiving. I also made a very standard pumpkin pie. People came back for seconds on the Blue Hubbard pie and both both Blue Hubbard pies were quickly gone and the pumpkin pie was barely touched.
Really delicious! Everyone thought it was better than pumpkin pie. I think it kind of hurt my husband’s feelings because he is the one who makes the pumpkin pie every year. (I don’t even like pumpkin pie..:)
Made them in a cup cake pan. So good
1/2 cup of brown sugar and 1/2cup of heavy cream are both obviously wrong. Even with 2 and 1/2 cups of evaporated milk this won’t make custard. And I think it was meant to be 1 AND 1/2 cups of brown sugar.
It was ok, tasted a lot like pumpkin. The kids tasted it but wouldn’t take more than one bite, and they love pumpkin pie. I thought it wasn’t quite sweet enough, next time I would up the sugar to 1 cup.
Let’s say this is one of the very best pies I’ve ever made. Not so sweet and wonderful consistency. Will make this again and again.